The story
Prévelle is a modern cuisine restaurant at 34 rue Saint-Dominique in Paris's 7th arrondissement, and it holds a Michelin Recommended mention for 2026. Chef Romain Meder opened it near the Invalides after more than twenty years in top kitchens, including Alain Ducasse's table at the Plaza Athénée.
Meder builds each plate around a vegetable or fruit and asks what will show it off without changing it. Protein comes afterward, used almost like a seasoning. A raw oyster supplies punch, a scallop is barely coloured, and a bird serves as the base for a jus enriched with squid ink.
Le Fooding listed Prévelle in 2026, and its reviewer described a meal that moved through the season. Asparagus arrived tinged green with nettle, with a liquid caviar and a whey made from its trimmings. Garganelli came with wild garlic and steamed morels. Lobster was flash-seared and paired with a cake made from its head, and the meal ended with rhubarb, lovage sorbet and blackcurrant bud kefir granita.
The dining room is pale and calm, with a large pale wood china cabinet, curved sofas and a rug that gathers the space. The wine list is run by the sommeliers and mixes grand appellations with natural wines, chosen for the people who make them. Meder works with more than 140 artisans, roughly one for each product on the menu.
Recognition
Ambience
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History
A restaurant of one’s own, or the bucolic and gastronomic interpretation by Romain Meder (a former Ducasse-trained chef at the Plaza Athénée) of Virginia Woolf’s famous essay. The brilliant talent from Franche-Comté could easily have named his new venture precisely that, given how much of himself he’s poured into it. But instead, he called it Prévelle, after his childhood hamlet. It now stands where the restaurant Garance once did, its red glow long faded. And if there’s one thing that’s certain, it’s that this new spot is anything but nostalgic: a confident sense of decor (a large, pale wood china cabinet, sofas with curved lines, a cozy rug to tie it all together) and it’s very much alive, energized by a kitchen brigade sending out dizzyingly elegant dishes. The night we went, dinner turned into a thrilling pastoral escapade: dandelion green truccia (omelette), a whirlwind of zander and beetroot brioche served with an unforgettable civet (stew) as the amuse-bouches; beautiful white asparagus tinged green with nettle, Talisman liquid caviar and whey infused with asparagus trimmings; incredible garganelli pasta with wild garlic, steamed morel mushrooms, an oyster from the Étang de Thau and a peppery macaron; steamed poularde from Culoiseau, a trio of turnip preparations ( rémoulade , baked in papillote and fermented with ginger) and Mexican mole; flash-seared lobster, raw lobster coral emulsion and a divine cake made from lobster head, all paired with glistening peas and mint… The meal was rounded out by an epilogue of best-sellers: crunchy chocolate, coffee whipped cream and lentil ice cream, followed by rhubarb, lovage sorbet and blackcurrant bud kefir granita. · Angela Dolu
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